Ingredients

• 1/4 cup skinless raw peanuts
• 2 Tbsp. toasted white sesame seeds
• 1 Tbsp. black sesame seeds
• 1 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1/2 tsp. finely ground black pepper
• 2 (8-oz.) packages Halloumi cheese
• 1/4 cup (or more) extra-virgin olive oil
• 1/4 cup honey, warmed
• A spice mill or mortar and pestle

Instructions

1. Preheat oven to 350°F. Toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool. Crush with a mortar and pestle or finely chop. Transfer to a medium bowl, add both sesame seeds, and toss well.
2. Toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle and add to peanut mixture along with pepper; mix dukkah well.
3. Cut each piece of Halloumi in half on a diagonal. Working with 1 piece at time, place Halloumi cut side down on a cutting board and slice lengthwise into triangular planks. (You should have 12 total.) Pat dry with paper towels.
4. Heat oil in a large heavy skillet, preferably cast iron, over medium-high. Working in batches and adding more oil as needed, cook Halloumi until golden brown, about 2 minutes per side. Transfer to fresh paper towels to drain.
5. Arrange on a platter; drizzle with honey and sprinkle with some dukkah.
6. Dukkah can be made 2 weeks ahead. Store airtight at room temperature.